Grilled Chicken Breast Skewers With Wasabi Food

CHICKEN SKEWERS (WITH CHICKEN KABOB MARINADE)

Steps:

• Clean chicken breast and cut into roughly 1 1/2 inch cube pieces
• In a large bowl add all the ingredients (minus the beer) and whisk together. Once mixed, pour in beer, and stir to combine. Add in chicken, mix, cover with a lid or wrap, and refrigerate for minimum 2 hours or overnight.
• While chicken is marinating, slice up all of your vegetables that are going onto the skewers. Once done, drizzle olive oil, salt and pepper, and mix to coat the vegetables.
• Preheat your grill on high for 10 minutes and use a grill brush to clean any previous remnants. Lower the heat to medium (425-450F).
• Once the chicken is done marinating, place the ingredients on the skewers. Alternate between assorted vegetables in between each chicken piece. Since red onions are thin, I double up on the onion pieces.
• Grill until meat is fully cooked through (165F degrees) and vegetables are charred. Rotating every few minutes so the chicken and vegetables are evenly cooked.
• Serve the skewers on their own or with your favorite side dish!

GRILLED CHICKEN SKEWERS

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

GRILLED CHICKEN TERIYAKI SKEWERS

Steps:

• Cut the chicken into bite size pieces. Combine all of the sauce ingredients and pour over chicken. Marinate for two hours.
• Remove from the marinade, thread onto skewers. Grill over medium-high heat, turning once and basting with marinade, for about 5 min or till no longer pink inside.
• To cook under broiler - Place chicken skewers on a greased rack in a cooking or baking pan. Broil 5 to 6 inches from heat, turning once and basting with marinade, about 5 minutes or till done.

YARDBIRD'S CHICKEN BREAST YAKITORI

Steps:

• Trim any excess fat from the outside of the breast. Cut the the thin end of the breast into a 2-inch (5-cm) wide piece. Cut the remaining piece lengthwise. Then cut the resulting lengths in half. Cut the pieces of breast so that you end up with 25 even bite-size rectangular pieces. Starting with the thinnest pieces of meat, pinch the meat so that the shiny side faces up and skewer directly through the middle of the meat. Repeat, being sure that the shiny side is facing up and that you are skewering directly through the middle of the meat, until you end up with five skewers with five chunks of chicken per skewer. Each skewer should weigh about 1½ ounces.
• Brush the skewers with a light coating of olive oil. Season with kosher salt. Start with the smooth-side down over high heat, grilling until light brown, 2-3 minutes. Rotate ¼ turn, cook on each side until lightly colored, about 1 minute per side. Once three sides are colored, finish cooking on the last side until light brown, about 2 minutes. Spray with sake and lightly season with salt to finish. Garnish with wasabi and soy sauce.